1 stick butter
1 (8 oz.) pkg. Jiffy cornbread mix
1 (8 oz.) can cream corn
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) carton sour cream
2 eggs

Melt butter; combine with cornbread mix and corn. Add sour cream and eggs. Beat slightly. Pour into 1 1/2 quart buttered casserole.

Bake at 350 degrees for 50 minutes or until solid in center.